Chocolate Fudge Wreath
Chocolate Fudge Wreath
This rich chocolate fudge Christmas wreath looks a bit fussy to make, but it couldn’t be easier. It is rich and chocolatey, so a little goes
a very long way.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 400g dark chocolate (4 blocks), broken up
- 270mL tin full-fat coconut milk
- 85g rice-malt syrup, honey or maple syrup
- 4 free-range or organic eggs
- 300mL cream, whipped
- 185g strawberries or raspberries for berry sauce
- Fresh berries & mint leaves, to decorate
Method
- Preheat oven to 180°C fan forced.
- Grease a ring cake tin with butter or coconut oil. If your tin is old or not non-stick, you may want to add baking paper to help to lift it out of the tin.
- Bring a small pot of water to boil, turning it down to a low simmer. Place the chocolate, coconut milk and sweetener into a large stainless-steel bowl and sit over the pot. Stir until the chocolate has melted and the ingredients are well combined. Remove from the heat and set aside. Allow to cool.
- Once it’s cooled enough so you can hold your finger in the mix, beat the eggs into the chocolate mixture and mix until well combined.
- Pour the mixture into your prepared, well-greased ring tin. Place the tin in a deep roasting dish and pour hot water into the roasting dish until the water level is about half to two thirds the way up the sides of the ring tin. You are making a basic steam bath here and the moist air helps this cook through while keeping it lovely and moist.
- If you happen to have a “steam” oven, you can simply cook it in this (without the steam bath).
- Bake for about 45 mins or until the batter is set firm.
- Leave to cool at room temperature, then store in the fridge overnight or until ready to serve.
- Once ready to serve, bring back to room temperature and remove from the tin by inverting onto a serving plate. If you have trouble removing it, shake the tin and sit the tin in hot water for a minute to loosen it. I just jiggle/tap it on the bench and sit it in hot water until it releases (be patient, it can take a few tries).
- Make a berry sauce by blending the fresh strawberries and/or raspberries until smooth. You can strain the seeds from the coulis if you prefer a very smooth sauce. Put aside in a small serving jug. This sauce really helps cut through the richness of the cake.
- Now get creative and decorate the wreath with whipped cream, berries and mint.
- Serve with the berry sauce in a side jug immediately (or return to the fridge again until ready to serve). Enjoy!
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